Gingerbread Granola – Chunky Style

Gingerbread granola, with the scent and taste of warming spices, is a perfect meal, treat, and gift for the Christmas and holiday season.

I made this gingerbread granola recipe so that it’s both crisp and chewy. You can make it crunchy by changing one ingredient and/or baking method.

Ready to make some chunky gingerbread granola? Let’s get started…

First up is the texture. Most of my granola recipes make thick and crisp chunks, but I wanted something different for this one.

What I wanted was something like my favorite type of gingerbread cookies. You know, the thick ones that have a softer, chewier bite.

I decided to try cashew butter– instead of usual nut butters, like almond or peanut butter.

Using cashew butter, when making vegan ice cream, gives it a nice creamy feel. I figured it might work in a similar way here.

The gingerbread granola turned out perfect! A wonderful blend of chewy, but also still crisp and it holds together without shattering.

Cashew butter not only makes for a chewy granola, it  also has more of a neutral mellow flavor. It’s slightly sweet too.

Almond butter tastes really good in this granola too, so use whatever you have on hand.

Note: Just be aware that different nut/seed butters change the flavor & texture of the granola.

Next up is molasses. It makes a pretty big difference, at least taste-wise for me. I like Grandma’s Molasses. (Not an ad.) 

Some of the other brands have a slightly bitter aftertaste, but this one has been consistently good and bitter-free.

I covered the different types of molasses in my Gingerbread with Espresso Buttercream post- definitely give it a read first.

In that same post, linked above, I also have a recipe for homemade pumpkin pie spice.

You can use store bought also. I LOVE Trader Joe’s!  It has “a blend of ground cinnamon, ginger, lemon peel, nutmeg, cloves, and cardamon.” It is delicious!

—> As for the oil, I use refined coconut oil. It’s great for cooking and baking, where you don’t want a pronounced coconut flavor or scent.

Let’s go back to talking about molasses for a moment. I used 3 tablespoons in one batch of gingerbread granola (first photo in this post).

The first time I made this granola I only used 1 tablespoon of molasses. You can see how much lighter it makes it in the photo above.

It makes a difference taste and texture-wise too. Next time I’m going with 2 tablespoons, for the “Goldilocks” effect. lol

Yep, I did it!

You don’t have to, but ugh it adds another yummy layer- a little more decadent versus healthier though.

Do you like all the talk, before I admit what I did? haha

I added a couple of spoonfuls of Biscoff Cookie Butter. I like the little extra “gingerbready” note it lends.

It’s totally optional though, because this gingerbread granola already tastes soooo good!

BUT… just in case… Here’s one description of it- “It’s spicy and rich, with a deep caramel flavor” Yeah, that got me too. ha

Want to make it yourself? Here’s a link to homemade Cookie Butter– just substitute maple syrup or brown rice syrup for the honey.

Note: The tray of gingerbread granola above is with the 1 tablespoons of molasses. The ultra loaded one was much darker and richer looking.

You can see it below. The picture below isn’t the greatest. (Very dreary, dark day with not great natural lighting.)

It’s after I mixed the gingerbread caramel coating into the oat mixture, but before baking it.

As you can tell, I definitely add lots of nuts and seeds, plus crystallized ginger into my granola blend.

You can add dried fruit, like cranberries or raisins, but I find that the fruit can get hard in the mix.

Well, I haven’t actually tried it in my homemade recipes. I just didn’t like the experience from store bought.

–> Update: I added cranberries to my new batch of granola, and they turned out great- not hard at all.

Gingerbread granola is perfect for breakfast and snacks!

In the colder months I like topping steel cut oats with it. Makes a very hearty breakfast, and it tastes so good mixed in Pumpkin Pie Oatmeal!

You can also add it to chia pudding, for a lighter meal or fancier snack, like I did with my Caramel Granola.

It has been a lifesaver during this very hectic season, when lunches sometimes went by the wayside.

Now I fill a little bowl with this spiced and festive granola, and I add an apple or grapes. Fast, easy, and so much better than skipping meals.

It’s healthier and really filling too. I have never experienced a sugar crash or sleepy feeling. Actually, I feel steady and powered. Win-Win

Last night I filled some pretty jars for gift giving, and we still had some left over. Big smiley face!

Today, I had a lovely bowl of oatmeal, gingerbread granola, and fruit. Perfect for a cold and rainy day.

I hope you love it as much as we do. Enjoy!

P.S. I have a new post up, and they are Gingerbread Muffins. They make a yummy snack with this granola.

Also, another new post… and of course it’s a gingerbread recipe too. lol This one is a Biscoff Latte Gingerbread, and it is sooo good crumbled up and eaten with a bowl of this granola + milk.